Weekly Weight Loss: 1 lb
Total Weight Loss: 7 lbs
Days Spent Exercising: 4
This past week was a bit of a struggle. I wound up eating pizza for the first time in at least a month. Whoops! I was doing really well, but I felt lazy and didn't want to cook. So, we wound up getting pizza on Wednesday. It sure was good, though. The weather was really cooperative, so we were able to go walking on the trail twice! I don't mind going to the Y, but DH really hates it. He likes being outside and it's hard for him to get motivated when he's stuck indoors walking in a circle (on the track).
I really need to start tracking the food I consume better. I've gotten a bit lazy with that, as well. I tend to eat the same things, so it's not too hard to guess my calorie intake. But, I know as soon as I stop tracking I start eating more calories and gain weight. Hmm...I need to really kick my butt in gear!
Here's a recipe I want to try this week:
Salmon with Lemon, Capers, and Rosemary
Ingredients
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil
Directions
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.